Wilted red cabbage and bell pepper slaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Distilled white vinegar |
| ½ | cup | Water |
| ¼ | cup | Sugar |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Dijon mustard |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Mustard seeds |
| ½ | Head red cabbage; shredded (about 3 | |
| ; cups) | ||
| 2 | Red or yellow bell peppers; cut into 1-inch | |
| ; julienne strips | ||
Directions
In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and saute until they begin to pop. Stir in cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.
Serves 4.
Gourmet June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.